Big Bend Eats
A RTISANAL
B AKED G OODS
by Carolyn Brown Zniewski
A
ny occasion feels more like a celebration
when there is a cake. Most cakes call for
eggs, so sometimes folks who eat a
vegan diet can get left out when it comes to
cake time. There are a few recipes for cakes
without either egg or dairy ingredients. Most of
them were developed during the depression of
the 1930s as an economical solution to tight
budgets. Unless you lived on a farm, eggs and
milk were expensive. During the Dust Bowl of
the 1930s plenty of farmers lost their farms, but
they still wanted to celebrate special dates with
a nice cake. So here are two of the best recipes
for anytime you need a vegan cake or when you
are camping or in the middle of nowhere and
don’t have eggs and milk available. The choco-
late cake is perfect for the day you get home
after 5:30 and need the cake by 7:00. It’s faster
and easier than going to the store! And for good
measure, here is a gluten-free cookie recipe that
I spotted recently. They are all so good that you
can make them anytime and be glad you did.
Apple Nut Cake – Vegan
1 cup sugar
3 Tablespoons shortening
1 ¼ cups applesauce
1 teaspoon vanilla
1 ¾ cups flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ginger
1 cup chopped nuts
Preheat oven to 350°. Cream sugar and
shortening. Stir in applesauce and vanilla. Add
dry ingredients and nuts. Mix until just com-
bined. Bake in a well-greased bundt, 8" square
or 9" round pan at 350’ for about 30 - 45 min-
utes depending on pan size. Cool. Frost with
powdered sugar icing made with a little orange
juice.
Crazy Cake - Vegan
1 ½ cups flour
3 Tablespoons cocoa powder
½ teaspoon salt
1 cup sugar
1 teaspoon baking soda
2 teaspoons vanilla
1 teaspoon white vinegar
6 Tablespoons vegetable oil
1 cup cold water
Preheat your oven to 350’. Put the dry ingre-
dients in an 8" square or 9" round pan and mix
them a bit with a fork. Make three wells in the
dry ingredients. Pour vinegar in one, oil in one
and vanilla in one. Pour the cold water over all
and stir with the fork until the batter is mixed.
Pop it right in the 350’ oven and bake for 30 –
35 minutes. Be sure your oven is preheated.
I first made this cake when I was in high
school well over 50 years ago. It has stood the
test of time. As simple as it is, it is very good.
Nut Butter Cookies - Gluten Free
1 cup nut butter, i.e.: peanut butter,
almond, sunflower seed or
cashew butter
1 cup sugar or brown sugar
1 teaspoon vanilla, orange or other
extract
1 egg
ST. JONAH
ORTHODOX CHURCH
Come, See & Hear the Services
of Early Christianity
◊
Fr. Nicholas Roth
Sunday 10 am • Wednesday 6:30 pm
405 E. Gallego Avenue • Alpine, TX 79830
432-360-3209 • bigbendorthodox.org
by 7 Cool Sisters
Betty McGehee
432-426-2009
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bettys7coolsisters
W HITE C RANE
A CUPUNCTURE
C LINIC
Stir it up. Put walnut-sized balls on the cook-
ie sheet and crosshatch with a fork dipped in
sugar. Bake at 350° for about 8 - 10 minutes.
These make a great snack anytime. Throw a
few in your bag the next time you are running
errands or heading out for the day. These cook-
ies are very, very good and so quick to make.
Take a few minutes and make a treat for the
baseball game or movie night.
Acupuncture
•
Herbs
•
Bodywork
Shanna Cowell, L.Ac.
Marfa’s Swiss Café
N EW L OCATION :
303 E. Sul Ross • Alpine
432.837.3225
Mon. - Fri. by appointment
D AVIS M OUNTAINS
N UT C OMPANY
Roasted and Dipped Pecans
You can taste the difference care makes!
Please stop in for FREE SAMPLES
Hwy 17 in Fort Davis • Open: Mon. - Sat. 9 to 5
Great handmade gourmet gifts!
We ship anywhere year-round
Visit us on the web: www.allpecans.com
800-895-2101 • 432-426-2101
dmnc@allpecans.com
Cenizo
Second Quarter 2015
15